PolyScience temperature control expertise goes well beyond Sous Vide and other methods of adding heat. We’re also experts at taking heat away quickly. The resulting flash freezing enables you to quickly turn sauces, purees, crèmes, vinaigrettes and other foods into very different solid or semi-frozen creations. Cool, creamy centers and crunchy surfaces can be created in just seconds with the PolyScience Anti-Griddle featuring a  -30°F / -34.4ºC plate that allows rapid unidirectional freezing. The Anti-Griddle flash freezing technique, originally inspired by Chef Grant Achatz, allows you to easily prepare appealing dual-texture creations and explore an entirely new culinary realm. The possibilities are
truly endless.

Anti griddle1

  •  Create frozen desserts and appetizers with cool, liquid centers
  • Combine flash frozen lollipops with a novel ingredient in place of traditional sticks. For example, a vanilla caramel ice cream lollipop on a rosemary sprig
  • Top salads with frozen vinaigrettes that melt on the plate when served
  • Adorn dishes with intricate frozen ornaments, easily transferred from the Anti-Griddle to the plate
  • Flash freeze tableside or at the buffet to provide guests with unique, personal and exciting dining experiences

FOR MORE INFORMATION, DOWNLOAD THE CATALOGUE BELOW

Polyscience Catalog